08 December 2011

Gingerbread Cookies

Easy Gingerbread Cookies

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon grated or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.

Preheat oven to 350. On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets (or sheets lined with parchment paper). Re-roll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.

Royal Icing
2 1/4 confectioners' sugar
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Optional: food coloring, sprinkles

To make the royal icing, in the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, egg whites, vanilla, and cream of tartar on high speed until the mixture is glossy and stiff peaks form, about 5 minutes. It is best to use the icing immediately. 


Cathy Jo aka CJ said...

so cute!!!!

caroline said...

so cute and so Cassie :-)

I wish I was your neighbor. I'd be over all the time.